Cooking device having a cooking vessel and a ceramic heater

ABSTRACT

A cooking vessel according to one example embodiment includes a food receptacle for holding food during cooking. The cooking vessel includes an inner shell and an outer shell. An outside surface of the inner shell forms the food receptacle. A portion of an inside surface of the inner shell is spaced from a portion of an inside surface of the outer shell forming a sealed volume between the inner shell and the outer shell. A heat pipe is positioned within the sealed volume between the inner shell and the outer shell for distributing heat through the sealed volume between the inner shell and the outer shell. Embodiments include those wherein each of the inner shell and the outer shell includes a respective bottom wall and a respective side wall.

CROSS REFERENCES TO RELATED APPLICATIONS

This application claims priority to U.S. Provisional Patent ApplicationSer. No. 62/802,955, filed Feb. 8, 2019, entitled “Heat Pipe CookingVessel,” the content of which is hereby incorporated by reference in itsentirety.

BACKGROUND 1. Field of the Disclosure

The present disclosure relates generally to cooking devices and moreparticularly to a cooking device having a cooking vessel and a ceramicheater.

2. Description of the Related Art

Manufacturers of cooking devices, such as rice cookers, are continuouslychallenged to improve heating time and heating effectiveness. Mostlow-end rice cookers, for example, utilize a wire coil heater, such asnichrome wire, potted with ceramic cement inside a stainless steelsheath embedded inside a cast aluminum body. These heaters generate heatby passing electrical current through the nichrome wire. These types ofheaters often suffer from long warmup and cooldown times due to the highthermal mass provided by the electrical insulation materials and therelatively large metal components. Furthermore, cooking vessels usedwith wire coil heaters typically have relatively low thermal massresulting in poor distribution of heat within the cooking vessel.

Some high-end rice cookers utilize induction heaters to directly warmthe cooking vessel instead of relying on convection or thermalconduction. Induction rice cookers use induction heating where currentis passed through a metal coil to create a magnetic field. The cookingvessel is positioned within the magnetic field to induce electricalcurrent in the cooking vessel which, in turn, generates heat. Withinduction heating, the heating temperature may be controlled byadjusting the strength of the magnetic field allowing for shorter warmupand cooldown times to be achieved. However, induction heaters aregenerally expensive due to the cost of the electrical materials andcomponents, and the control systems for induction heaters are relativelycomplex and generally expensive as a result.

Accordingly, a cost-effective cooking device having improved thermalefficiency is desired.

SUMMARY

A cooking vessel according to one example embodiment includes a foodreceptacle for holding food during cooking. The cooking vessel includesan inner shell and an outer shell. An outside surface of the inner shellforms the food receptacle. A portion of an inside surface of the innershell is spaced from a portion of an inside surface of the outer shellforming a sealed volume between the inner shell and the outer shell. Aheat pipe is positioned within the sealed volume between the inner shelland the outer shell for distributing heat through the sealed volumebetween the inner shell and the outer shell.

Embodiments include those wherein each of the inner shell and the outershell includes a respective bottom wall and a respective side wall. Aportion of the bottom wall of the inner shell is spaced from a portionof the bottom wall of the outer shell and a portion of the side wall ofthe inner shell is spaced from a portion of the side wail of the outershell such that the sealed volume extends between the bottom walls ofthe inner shell and the outer shell and between the side walls of theinner shell and the outer shell. In some embodiments, the side wall ofthe inner shell is integrally joined with the side wall of the outershell along an upper rim of the cooking vessel sealing the sealed volumebetween the inner shell and the outer shell. In some embodiments, theheat pipe is positioned in a gap between the bottom walls of the innershell and the outer shell and in a gap between the side walls of theinner shell and the outer shell. for transferring heat received at anoutside surface of the bottom wall of the outer shell from the gapbetween the bottom walls of the inner shell and the outer shell to thegap between the side walls of the inner shell and the outer shell.

Embodiments include those wherein the heat pipe includes a wickstructure positioned on at least one of the inside surface of the innershell and the inside surface of the outer shell. In some embodiments,the wick structure includes a sintered metal on at least one of theinside surface of the inner shell and the inside surface of the outershell. In some embodiments, the wick structure includes an arc sprayedmetal on at least one of the inside surface of the inner shell and theinside surface of the outer shell. In some embodiments, the wickstructure includes a mesh positioned on at least one of the insidesurface of the inner shell and the inside surface of the outer shell. Insome embodiments, the wick structure includes grooves formed along atleast one of the inside surface of the inner shell and the insidesurface of the outer shell.

A cooking vessel according to another example embodiment includes a foodreceptacle configured to contain food during cooking. The cooking vesselincludes an inner shell and an outer shell. An outside surface of theinner shell forms the food receptacle. A portion of an inside surface ofthe inner shell is spaced from a portion of an inside surface of theouter shell forming a sealed volume between the inner shell and theouter shell. A working fluid is positioned within the sealed volumebetween the inner shell and the outer shell sufficient to distributeheat through the sealed volume between the inner shell and the outershell upon a portion of an outside surface of the outer shell receivingheat from a heating device.

BRIEF DESCRIPTION OF THE DRAWINGS

The accompanying drawings incorporated in and forming a part of thespecification illustrate several aspects of the present disclosure andtogether with the description serve to explain the principles of thepresent disclosure.

FIG. 1 is a perspective view of a cooking device according to oneexample embodiment.

FIG. 2 is a schematic diagram of the cooking device according to oneexample embodiment.

FIG. 3 is an exploded perspective view of a heater assembly of thecooking device according to one example embodiment.

FIGS. 4 and 5 are plan views of a top surface and a bottom surface,respectively, of a heater of the heater assembly shown in FIG. 3.

FIG. 6 is a cross-sectional view of the heater shown in FIGS. 4 and 5taken along line 6-6 in FIG. 4.

FIG. 7 is a plan view of a top surface of a heater according to anotherexample embodiment.

FIG. 8 is a cross-sectional view of a cooking vessel of the cookingdevice employing a heat pipe according to one example embodiment.

FIGS. 9A-9C are cross-sectional views of the cooking vessel shown inFIG. 8 taken along line 9-9 in FIG. 8 illustrating various example wickstructures of the heat pipe.

DETAILED DESCRIPTION

In the following description, reference is made to the accompanyingdrawings where like numerals represent like elements. The embodimentsare described in sufficient detail to enable those skilled in the art topractice the present disclosure. It is to be understood that otherembodiments may be utilized and that process, electrical, and mechanicalchanges, etc.. may be made without departing from the scope of thepresent disclosure. Examples merely typify possible variations. Portionsand features of some embodiments may be included in or substituted forthose of others. The following description, therefore, is not to betaken in a limiting sense and the scope of the present disclosure isdefined only by the appended claims and their equivalents.

Referring now to the drawings and particularly to FIG. 1, a cookingdevice 100 is shown according to one example embodiment. In the exampleembodiment illustrated, cooking device 100 includes a rice cooker.However, cooking device 100 may also include a pressure cooker, a steamcooker, etc. Cooking device 100 includes a housing 102, a cooking vessel120, a lid 105, a heater assembly 140, and a user interface 109. Housing102 includes an upper portion having a receptacle 103 for receivingcooking vessel 120 and a lower portion within which heater assembly 140is mounted. In the embodiment illustrated, heater assembly 140 forms areceiving base of receptacle 103 such that cooking vessel 120 contactsand rests on top of heater assembly 140 when cooking vessel 120 ispositioned within receptacle 103 so that heat generated by heaterassembly 140 heats cooking vessel 120.

Cooking vessel 120 is generally a container (e.g., a bowl) having a foodreceptacle 121 in which food substances to be cooked, such as rice andwater, are contained. That is, food receptacle 121 of cooking vessel 120directly contacts and retains the food being cooked. Cooking vessel 120may be composed of, for example, a metal having high thermalconductivity, such as stainless steel, aluminum or copper. Lid 105covers the opening at a rim 122 of cooking vessel 120. Lid 105 includesa handle 107 preferably composed of a material having low thermalconductivity to provide a safe surface for the user to hold when usinglid 105. User interface 109 is provided on a front portion of housing102. User interface 109 may include one or more buttons, dials, knobs,etc. for receiving user input and/or a display or indicator lights forproviding information about the functioning and status of cooking device100 to a user, Cooking device 100 also includes a power cord 112 forconnecting cooking device 100 to an external power source 114.

In one embodiment, during use, food receptacle 121 of cooking vessel 120holds water and rice to cook, and heater 140 transfers heat to cookingvessel 120 to bring the water to boil. Once the water reaches a steadyboil, the temperature of cooking vessel 120 remains generally stable.Once all of the water in cooking vessel 120 is absorbed by the riceand/or evaporated, the temperature of cooking vessel 120 tends toincrease, triggering a mechanism inside cooking device 100 to eitherturn heater assembly 140 off or to switch to a reduced. temperaturewarming cycle intended to keep the food in cooking vessel 120 warm.

With reference to FIG. 2, a schematic depiction of cooking device 100 isshown according to one example embodiment, Cooking device 100 includesheater assembly 140 including a heater 150 and a heating plate 145.Heater 150 includes a substrate 152 to which at least one resistivetrace 160 is secured. Heat is generated when electrical current providedby power source 114 is passed through resistive trace 160. When cookingvessel 120 is disposed in receptacle 103, cooking vessel 120 contactsand rests on top of heating plate 145. Heating plate 145 is positionedin contact with, or in very close proximity to, heater 150 in order totransfer heat from heater 150 to cooking vessel 120. In someembodiments, thermal grease is applied between heater 150 and heatingplate 145 to facilitate physical contact and heat transfer betweenheater 150 and heating plate 145. In some embodiments, a gap filler(e.g., silicon gap filler) or pad (e.g., graphite gap pad) is positionedbetween heater 150 and heating plate 145 to facilitate heat transferbetween heater 150 and heating plate 145. Heating plate 145 is composedof, for example, a metal having high thermal conductivity, such asforged aluminum.

Cooking device 100 includes control circuitry 115 configured to controlthe temperature of heater 150 by selectively opening or closing acircuit supplying electrical current to resistive trace 160. Open loopor, preferably, closed loop control may be utilized as desired. In theembodiment illustrated, a temperature sensor 170, such as a thermistor,is coupled to substrate 152 for sensing the temperature of heater 150and permitting closed loop control of heater 150 by control circuitry115. Control circuitry 115 may include a microprocessor, amicrocontroller, an application-specific integrated circuit, and/orother form integrated circuit. User interface 109 is communicativelycoupled to control circuitry 115 via a communications link 110.

In the embodiment illustrated in FIG. 2, control circuitry 115 includesa switch 117 connected between one end of resistive trace 160 and afirst terminal 114 a of power source 114. Switch 117 may be, forexample, a mechanical switch, an electronic switch, a relay, or otherswitching device. The other end of resistive trace 160 is connected to asecond terminal 114 b of power source 114. The temperature of heater 150is controlled by measuring the temperature of substrate 152 bytemperature sensor 170 held in contact with substrate 152 and feedingtemperature information from temperature sensor 170 to control circuitry115 which, in turn, controls switch 117 to selectively supply power toresistive trace 160 based on the temperature information. When switch117 is closed, current flows through resistive trace 160 to generateheat from heater 150. When switch 117 is opened, no current flowsthrough resistive trace 160 to pause or stop heat generation from heater150. In some embodiments, control circuitry 115 may include powercontrol logic and/or other circuitries for controlling the amount ofpower delivered to resistive trace 160 to permit adjustment of theamount of heat generated by heater 150 within a desired range oftemperatures. For example, in some embodiments, when the temperature ofheater 150 is low (e.g., under 100 degrees Celsius), heater 150 issupplied with 50% power and then gradually stepped up from 50% to 100%as the temperature of heater 150 increases.

FIG. 3 shows heater assembly 140 including heating plate 145 and heater150 according to one example embodiment. FIG. 4 shows a top view ofheater 150, and FIG. 5 shows a bottom view of heater 150. In the exampleembodiment illustrated, heating plate 145 is formed as a circular diskhaving a domed upper surface 147 (also shown in FIG. 2 with exaggeratedscale for illustration purposes). In one embodiment, heating plate 145has a diameter of about 162 mm, a central portion having a thickness ofabout 5 mm, and a circumferential edge having a thickness of about 1 mm.In other embodiments, heating plate 145 may have other shapes as long asheating plate 145 is positioned to spread heat from heater 150 acrossthe bottom surface of cooking vessel 120. The thermal conductivity andrelative thinness of heating plate 145 result in a relatively lowthermal mass, which reduces the amount of time required to heat and coolheating plate 145 and, in turn, cooking vessel 120.

Heater 150 includes substrate 152 constructed from ceramic or the like,such as aluminum oxide (e.g., commercially available 96% aluminum oxideceramic). Hereinafter, substrate 152 is referred to as ceramic substrate152. In some embodiments, heater 150 may include one or more layers ofceramic substrate 152. Where heater 150 includes a single layer ofceramic substrate 152, a thickness of ceramic substrate 152 may rangefrom, for example, 0.5 mm to 1.5 mm, such as 1.0 mm. Where heater 150includes multiple layers of ceramic substrate 152, each layer may have athickness ranging from, for example, 0.5 mm to 1.0 mm, such as 0.635 mm.In the embodiment illustrated, ceramic substrate 152 is octagonal inshape having an incircle diameter d of about 147 mm. However, ceramicsubstrate 152 may take other suitable shapes depending on theapplication, such as, for example, circular, hexagonal, square, etc. Ingeneral, the octagonal shape illustrated is easier to reliablymanufacture on a commercial basis than, for example, a circular shape.

Ceramic substrate 152 includes a top surface 152 a that faces heatingplate 145 and a bottom surface 152 b opposite top surface 152 a. In theembodiment illustrated, resistive trace 160 is positioned on top surface152 a of ceramic substrate 152. Resistive trace 160 includes a first end160 a and a second end 160 b. In this embodiment, a pair of conductivetraces 162 a, 162 b are also positioned on top surface 152 a. Conductivetraces 162 a, 162 b are connected to first and second ends 160 a, 160 bof resistive trace 160, respectively. Resistive trace 160 includes asuitable electrical resistor material such as, for example, silverpalladium (e.g., blended 70/30 silver palladium). Conductive traces 162a, 162 b include a suitable electrical conductor material such as, forexample, silver platinum. In the embodiment illustrated, resistive trace160 and conductive traces 162 a, 162 b are applied to ceramic substrate152 by way of thick film punting. For example, resistive trace 160 mayinclude a resistor paste having a thickness of 10-13 microns whenapplied to ceramic substrate 152, and conductive traces 162 a, 162 b mayinclude a conductor paste having a thickness of 9-15 microns whenapplied to ceramic substrate 152. Resistive trace 160 forms the heatingelement of heater 150, and conductive traces 162 a, 162 b provideelectrical connections to resistive trace 160 in order to supply anelectrical current to resistive trace 160 to generate heat.

In the example embodiment illustrated, resistive trace 160 follows aserpentine pattern extending from first end 160 a to second end 160 balong top surface 152 a of ceramic substrate 152. In this embodiment,the serpentine pattern formed by resistive trace 160 has a generallycircular outer perimeter 161. Conductive traces 162 a, 162 b each form arespective terminal 163 a, 163 b of heater 150. Cables or wires 165 a,165 b are connected to respective terminals 163 a, 163 b in order toelectrically connect resistive trace 160 and conductive traces 162 a,162 b to, for example, control circuitry 115 and power source 114 inorder to selectively close the circuit formed by resistive trace 160 andconductive traces 162 a, 162 b to generate heat. Conductive trace 162 adirectly contacts first end 160 a of resistive trace 160, and conductivetrace 162 b directly contacts second end 160 b of resistive trace 160.Conductive traces 162 a, 162 b both extend along an extension portion155 of ceramic substrate 152 that extends from an edge 157 of ceramicsubstrate 152 in the example embodiment illustrated, but conductivetraces 162 a, 162 b may be positioned in other suitable locations onceramic substrate 152 as desired. Portions of first and second ends 160a, 160 b of resistive trace 160 obscured beneath conductive traces 162a, 162 b in FIG. 4 are shown in dotted line. In this embodiment, currentinput to heater 150 at, for example, terminal 163 a by way of conductivetrace 162 a passes through, in order, resistive trace 160 and conductivetrace 162 b where it is output from heater 150 at terminal 163 b.Current input to heater 150 at terminal 163 b travels in reverse alongthe same path.

In some embodiments, heater 150 includes temperature sensor 170, alsoreferred to as thermistor 170, positioned in close proximity to asurface of heater 150 in order to provide feedback regarding thetemperature of heater 150 to control circuitry 115. In the embodimentshown, thermistor 170 is positioned on bottom surface 152 b of ceramicsubstrate 152. In the example embodiment illustrated, thermistor 170 iswelded directly to bottom surface 152 b of ceramic substrate 152. Inthis embodiment, heater 150 also includes a pair of conductive traces172 a, 172 b that are each electrically connected to a respectiveterminal of thermistor 170. Each conductive trace 172 a, 172 b has adistal end that forms a respective terminal 173 a. 173 b adjacent to anedge 158 of ceramic substrate 152. Cables or wires 175 a, 175 b areconnected to terminals 173 a, 173 b in order to electrically connectthermistor 170 to, for example, control circuitry 115 in order toprovide closed loop control of heater 150. In the embodimentillustrated, thermistor 170 is positioned at a central location ofbottom surface 152 b of ceramic substrate 152. However, thermistor 170and its corresponding conductive traces 172 a, 172 b may be positionedin other suitable locations on bottom surface 152 b of ceramic substrate152.

In some embodiments, heater 150 also includes a thermal cutoff (notshown), such as a hi-metal thermal cutoff, in contact with ceramicsubstrate 152 and connected in series with the heating circuit formed byresistive trace 160 and conductive traces 162 a, 162 b permitting thethermal cutoff to open the heating circuit formed by resistive trace 160and conductive traces 162 a, 162 b upon detection by the thermal cutoffof a temperature that exceeds a predetermined amount. In this manner,the thermal cutoff provides additional safety by preventing overheatingof heater 150.

FIG. 6 is a cross-sectional view of heater 150 taken along line 6-6 inFIG. 4. As shown, heater 150 includes resistive trace 160 and conductivetraces 162 a, 162 b formed on ceramic substrate 152. FIG. 6 depicts asingle layer of ceramic substrate 152. However, ceramic substrate 152may include multiple layers as depicted by dashed line 153. In theembodiment illustrated, heater 150 includes one or more layers ofprinted glass 156 on top surface 152 a of ceramic substrate 152. In theembodiment illustrated, glass layer 156 covers resistive trace 160 andportions of conductive traces 162 a, 162 b in order to electricallyinsulate such features to prevent electric shock or arcing. The bordersof glass layer 156 are shown in dashed line in FIG. 4. In thisembodiment, glass layer 156 covers resistive trace 160 and adjacentportions of ceramic substrate 152 such that glass layer 156 forms themajority of the top surface of heater 150 facing heating plate 145. Anoverall thickness of glass layer 156 may range from, for example, 35-45microns.

In the embodiment illustrated, heater 150 also includes one or morelayers of printed glass 159 on bottom surface 152 b of ceramic substrate152 to minimize camber. The borders of glass layer 159 are shown indashed line in FIG. 5. In this embodiment, glass layer 159 does notcover thermistor 170 and some portions of conductive traces 172 a, 172 bbecause the relatively low voltage (in comparison with the voltagesapplied to resistive trace 160) applied to such features presents alower risk of electric shock or arcing. An overall thickness of glasslayer 159 may range from, for example, 35-45 microns.

In addition to providing electrical insulation, laminating the ceramicheater of the present disclosure with glass layers 156, 159 providesincreased resistance to thermal shock. In some embodiments, heater 150is fabricated by fiber laser scribing the perimeter of heater 150 tofurther increase thermal shock resistance. Fiber laser scribing tends toprovide a more uniform singulation surface having fewer microcracksalong the separated edge in comparison with conventional carbon dioxidelaser scribing.

Heater 150 may be constructed by way of thick film printing. Forexample, in one embodiment, resistive trace 160 is printed on fired (notgreen state) ceramic substrate 152, which includes selectively applyinga paste containing resistor material to top surface 152 a of ceramicsubstrate 152 through a patterned mesh screen with a squeegee or thelike. The printed resistor is then allowed to settle on ceramicsubstrate 152 at room temperature. The ceramic substrate 152 having theprinted resistor is then heated at, for example, approximately 140-160degrees Celsius for a total of approximately 30 minutes, includingapproximately 10-15 mins at peak temperature and the remaining timeramping up to and down from the peak temperature, in order to dry theresistor paste and to temporarily fix resistive trace 160 in position.The ceramic substrate 152 having temporary resistive trace 160 is thenheated at, for example, approximately 850 degrees Celsius for a total ofapproximately one hour, including approximately 10 minutes at peaktemperature and the remaining time ramping up to and down from the peaktemperature, in order to permanently fix resistive trace 160 inposition. Conductive traces 162 a, 162 b are then printed on top surface152 a of ceramic substrate 152, which includes selectively applying apaste containing conductor material in the same manner as the resistormaterial. The ceramic substrate 152 having the printed resistor andconductor is then allowed to settle, dried and fired in the same manneras discussed above with respective to resistive trace 160 in order topermanently fix conductive traces 162 a, 162 b in position. Glasslayer(s) 156 on top surface 152 a are then printed in substantially thesame manner as the resistors and conductors, including allowing theglass layer(s) 156 to settle as well as drying and firing the glasslayer(s) 156. In one embodiment, glass layer(s) 156 are fired at a peaktemperature of approximately 810 degrees Celsius, slightly lower thanthe resistors and conductors. Conductive traces 172 a, 172 b forthermistor 170 are printed on bottom surface 152 b of ceramic substrate152 in substantially the same manner as conductive traces 162 a, 162 b,and glass layer(s) 159 are printed on bottom surface 152 b of ceramicsubstrate 152 in substantially the same manner as glass layer(s) 156.Thermistor 170 is then mounted to ceramic substrate 152 in a finishingoperation with the terminals of thermistor 170 directly welded toconductive traces 172 a, 172 b.

Thick film printing resistive trace 160 and conductive traces 162 a, 162b on fired ceramic substrate 152 provides more uniform resistive andconductive traces in comparison with ceramic heaters having resistiveand conductive traces printed on green state ceramic. The improveduniformity of resistive trace 160 and conductive traces 162 a, 162 bprovides more uniform heating across heating plate 145 as well as morepredictable heating of heater 150.

While the example embodiment illustrated in FIGS. 3-5 includes heater150 having an octagonal shape, in other embodiments, heater 150 may haveother forms and shapes as desired. For example, with reference to FIG.7, a heater 1150 may have a circular shape according to one exampleembodiment. Thermistor 170 is disposed on a surface of ceramic substrate152 opposite the surface along which resistive trace 160 is disposed inthe embodiment shown in FIG. 5, but thermistor 170 and/or itscorresponding conductive traces may be disposed on the same side ofceramic substrate 152 as resistive trace 160 so long as they do notinterfere with the positioning of resistive trace 160 and conductivetraces 162 a, 162 b. For example, in FIG. 7, a thermistor 1170 ispositioned on the same surface as resistive trace 160 (e.g., top surface1152 a of ceramic substrate 1152). In some embodiments, correspondingconductive traces of thermistor 170 may be disposed on the bottomsurface (opposite top surface 1152 a) of ceramic substrate 1152 whilethermistor 1170 is positioned on top surface 1152 a thereof. In thisembodiment, heater 150 may include vias that are formed as through-holessubstantially filled with conductive material extending through ceramicsubstrate 1152 from top surface 1152 a to the bottom surface of ceramicsubstrate 1152 in order to electrically connect the terminals ofthermistor 1170 on top surface 1152 a to their corresponding conductivetraces on the bottom surface,

It will be appreciated that the example embodiments illustrated anddiscussed above are not exhaustive and that the heater of the presentdisclosure may include resistive and conductive traces in many differentpatterns and locations on ceramic substrate 152, including resistivetraces on one or more of the exterior surfaces (top surface and/orbottom surface) of ceramic substrate 152 and/or an intermediate surfaceof ceramic substrate 152, as desired. Other components (e.g., athermistor) may be positioned on either the top surface or the bottomsurface of the heater as desired, including on the same surface as theresistive traces or an opposite surface.

FIG. 8 shows a cooking vessel 120 suitable for use with heater assembly140 according to one example embodiment. In the embodiment illustrated,cooking vessel 120 includes an inner shell 125 and an outer shell 130.An outside surface 125 b of inner shell 125 forms food receptacle 121 ofcooking vessel 120. Inner shell 125 and outer shell 130 havecorresponding side walls 126, 131 and corresponding bottom walls 127,132 separated by a gap 129 to form a dual-wall vessel. In thisembodiment, bottom wall 132 of outer shell 130 has a slightly concaveoutside surface 130 b that substantially matches domed upper surface 147of heating plate 145. The use of a heating plate 145 having a domedupper surface 147 in contact with a concave outside surface 130 b of thebottom wall 132 of cooking vessel 120 helps reduce bowing of bottom wall132 of cooking vessel 120 during heating in comparison with a cookingvessel having a flat bottom surface in contact with a flat top surfaceof a heating plate or heater. This, in turn, helps upper surface 147 ofheating plate 145 maintain consistent contact with outside surface 130 bof the bottom wall 132 of cooking vessel 120 for heat transfer. Innershell 125 and outer shell 130 are integrally joined or welded, e.g., atrim 122, forming a sealed volume between inner and outer shells 125, 130that includes gap 129. In some embodiments, the sealed volume is formedunder reduced pressure relative to atmospheric pressure, such as apartial vacuum.

In the example embodiment illustrated, a heat pipe 134 is providedbetween inner and outer shells 125, 130, including between side walls126, 131 and between bottom walls 127, 132. In the embodiment shown,corresponding inside surfaces 125 a, 130 a of inner and outer shells125, 130 are lined with wick structures 135 containing a relativelysmall amount of working fluid, such as water. The wick structures 135may be constructed from materials that allow capillary action of theworking fluid within the sealed volume as discussed below. In FIGS.9A-9C, various example wick structures for use with cooking vessel 120are illustrated. Each of FIGS. 9A-9C is a cross-sectional view ofcooking vessel 120 taken along line 9-9 in FIG. 8. In the embodimentshown in FIG. 9A, the wick structure includes sintered or arc sprayedmetal 135 a, such as copper or aluminum, provided on inside surfaces 125a, 130 a of inner and outer shells 125, 130. In the embodiment shown inFIG. 9B, a screen or wire mesh 135 b is provided on each of the insidesurfaces 125 a, 130 a of inner and outer shells 125, 130 to form thewick structure. In the embodiment shown in FIG. 9C, grooves 135 c areformed on each of the inside surfaces 125 a, 130 a of inner and outershells 125, 130 to provide the wick structure. Each groove 135 c extendssubstantially vertically along a respective side wall 126, 131 and maycontinue substantially horizontally along a respective bottom wall 127,132. While the example embodiments illustrated include a heat pipe 134that includes one or more wick structures 135 and a working fluid, inother embodiments, heat pipe 134 includes a working fluid (e.g., water)contained between inner and outer shells 125, 130, but no wickstructure.

In one embodiment, during use, the working fluid cycles between anevaporation zone 180 near or around the lower region of cooking vessel120 that is directly heated by heating plate 145 and a condensation zone190 around the upper region of cooking vessel 120. In particular, ascooking vessel 120 is heated by heater assembly 140 (e.g., by outsidesurface 130 b of bottom wall 132 of outer shell 130 receiving heat fromheater assembly 140) the working fluid within the evaporation zone 180(e.g., working fluid within the wick structures 135 between bottom walls127, 132 of inner and outer shells 125, 130 and between side walls 126,131 of inner and outer shells 125, 130 in the lower region of cookingvessel 120) absorbs heat 183 and changes state from liquid to vapor 138.Driven by pressure and temperature differences between the lower(hotter) region and upper (cooler) region, vapor 138 travels from theevaporation zone 180 to the condensation zone 190 along the gap 129between wick structures 135. When vapor 138 arrives at the condensationzone 190, it condenses back into liquid form releasing latent heat 185through inner and outer shells 125, 130 at the upper region of cookingvessel 120. Condensed liquid 139 at the condensation zone 190 travelsback to the evaporation zone 180 via wick structures 135 due tocapillary action. As the vaporization and condensation cycle repeats,heat is transferred from locations near the heat source to the rest ofthe sealed volume of cooking vessel 120 (i.e., from between bottom walls127, 132 of inner and outer shells 125, 130 to between side walls 126,131 of inner and outer shells 125, 130) resulting in an improvedtemperature uniformity within cooking vessel 120.

The present disclosure provides a ceramic heater having a low thermalmass in comparison with the heaters of conventional cooking devices. Inparticular, a thick film printed resistive trace on a ceramic substrateprovides reduced thermal mass in comparison with conventional wire coilheaters. The use of a thin heating plate, such as forged aluminum, alsoprovides reduced thermal mass in comparison with the cast aluminumbodies of conventional wire coil heaters. The low thermal mass of theceramic heater of the present disclosure allows the heater, in someembodiments, to heat to an effective temperature for use in a matter ofseconds (e.g., less than 5 seconds), significantly faster thanconventional wire coil heater cooking devices. The low thermal mass ofthe ceramic heater of the present disclosure also allows the heater, insome embodiments, to cool to a safe temperature after use in a matter ofseconds (e.g., less than 5 seconds), again, significantly faster thanconventional wire coil heater cooking devices.

Further, embodiments of the heater of the cooking device of the presentdisclosure operate at a more precise and more uniform temperature thanconventional cooking devices because of the dosed loop temperaturecontrol provided by the thermistor in combination with the relativelyuniform thick film printed resistive and conductive traces. The lowthermal mass of the ceramic heater permits greater energy efficiency incomparison with conventional wire coil heaters. The improved temperaturecontrol and temperature uniformity also improve the performance of thecooking device of the present disclosure. In this manner, embodiments ofthe cooking device of the present disclosure achieve high thermal andenergy efficiency and high-end performance comparable to inductionheating cooking devices, but at a greatly reduced cost in comparisonwith conventional induction heating cooking devices.

The present disclosure further provides a heat pipe cooking vessel foruse with the ceramic heater. The heat pipe structure within the cookingvessel provides improved thermal conductivity in comparison withconventional aluminum or copper cooking vessels allowing for a moreuniform temperature distribution and effective heat transfer. Coupledwith the low thermal mass of the ceramic heater, the heat pipe cookingvessel provides improved temperature uniformity relative to conventionalcooking devices.

While the example embodiment discussed above includes a ceramic heaterused in conjunction with a heat pipe cooking vessel, it will beappreciated that the ceramic heater and the cooking vessel of thepresent disclosure may be used separately from each other in differentheating and/or cooking applications. That is, the ceramic heater of thepresent disclosure may be used with a conventional cooking vessel, andthe heat pipe cooking vessel of the present disclosure may be used withconventional heaters.

The foregoing description illustrates various aspects of the presentdisclosure. It is not intended to be exhaustive. Rather, it is chosen toillustrate the principles of the present disclosure and its practicalapplication to enable one of ordinary skill in the art to utilize thepresent disclosure, including its various Modifications that naturallyfollow. All modifications and variations are contemplated within thescope of the present disclosure as determined by the appended claims.Relatively apparent modifications include combining one or more featuresof various embodiments with features of other embodiments.

1. A cooking vessel, comprising: a food receptacle for holding foodduring cooking; an inner shell and an outer shell, an outside surface ofthe inner shell forms the food receptacle, a portion of an insidesurface of the inner shell is spaced from a portion of an inside surfaceof the outer shell forming a sealed volume between the inner shell andthe outer shell; and a heat pipe positioned within the sealed volumebetween the inner shell and the outer shell for distributing heatthrough the sealed volume between the inner shell and the outer shell.2. The cooking vessel of claim 1, wherein each of the inner shell andthe outer shell includes a respective bottom wall and a respective sidewall, a portion of the bottom wall of the inner shell is spaced from aportion of the bottom wall of the outer shell and a portion of the sidewall of the inner shell is spaced from a portion of the side wall of theouter shell such that the sealed volume extends between the bottom wallsof the inner shell and the outer shell and between the side walls of theinner shell and the outer shell.
 3. The cooking vessel of claim 2,wherein the side wall of the inner shell is integrally joined with theside wall of the outer shell along an upper rim of the cooking vesselsealing the sealed volume between the inner shell and the outer shell.4. The cooking vessel of claim 2, wherein the heat pipe is positioned ina gap between the bottom walls of the inner shell and the outer shelland in a gap between the side walls of the inner shell and the outershell for transferring heat received at an outside surface of the bottomwall of the outer shell from the gap between the bottom walls of theinner shell and the outer shell to the gap between the side walls of theinner shell and the outer shell.
 5. The cooking vessel of claim 1,wherein the heat pipe includes a wick structure positioned on at leastone of the inside surface of the inner shell and the inside surface ofthe outer shell.
 6. The cooking vessel of claim 5, wherein the wickstructure includes a sintered metal on at least one of the insidesurface of the inner shell and the inside surface of the outer shell. 7.The cooking vessel of claim 5, wherein the wick structure includes anarc sprayed metal on at least one of the inside surface of the innershell and the inside surface of the outer shell.
 8. The cooking vesselof claim 5, wherein the wick structure includes a mesh positioned on atleast one of the inside surface of the inner shell and the insidesurface of the outer shell.
 9. The cooking vessel of claim 5, whereinthe wick structure includes grooves formed along at least one of theinside surface of the inner shell and the inside surface of the outershell.
 10. A cooking vessel, comprising: a food receptacle configured tocontain food during cooking; an inner shell and an outer shell, anoutside surface of the inner shell forms the food receptacle, a portionof an inside surface of the inner shell is spaced from a portion of aninside surface of the outer shell forming a sealed volume between theinner shell and the outer shell; and a working fluid positioned withinthe sealed volume between the inner shell and the outer shell sufficientto distribute heat through the sealed volume between the inner shell andthe outer shell upon a portion of an outside surface of the outer shellreceiving heat from a heating device.
 11. The cooking vessel of claim10, wherein each of the inner shell and the outer shell includes arespective bottom wall and a respective side wall, a portion of thebottom wall of the inner shell is spaced from a portion of the bottomwall of the outer shell and a portion of the side wall of the innershell is spaced from a portion of the side wall of the outer shell suchthat the sealed volume extends between the bottom walls of the innershell and the outer shell and between the side walls of the inner shelland the outer shell.
 12. The cooking vessel of claim 11, wherein theside wall of the inner shell is integrally joined with the side wall ofthe outer shell along an upper rim of the cooking vessel sealing thesealed volume between the inner shell and the outer shell.
 13. Thecooking vessel of claim 11, wherein the working fluid is free to movebetween an evaporation zone formed in a gap between the bottom walls ofthe inner shell and the outer shell and a condensation zone formed in agap between the side walls of the inner shell and the outer shell fortransferring heat received at an outside surface of the bottom wall ofthe outer shell from the gap between the bottom walls of the inner shelland the outer shell to the gap between the side walls of the inner shelland the outer shell.
 14. The cooking vessel of claim 10, furthercomprising a wick structure positioned on at least one of the insidesurface of the inner shell and the inside surface of the outer shell forfacilitating movement of the working fluid within the sealed volume. 15.The cooking vessel of claim 14, wherein the wick structure includes asintered metal on at least one of the inside surface of the inner shelland the inside surface of the outer shell.
 16. The cooking vessel ofclaim 14, wherein the wick structure includes an arc sprayed metal on atleast one of the inside surface of the inner shell and the insidesurface of the outer shell.
 17. The cooking vessel of claim 14, whereinthe wick structure includes a mesh positioned on at least one of theinside surface of the inner shell and the inside surface of the outershell.
 18. The cooking vessel of claim 14, wherein the wick structureincludes grooves formed along at least one of the inside surface of theinner shell and the inside surface of the outer shell.